in a small bowl mix the italian dressing and artichoke hearts. set aside

season the chicken breast with salt and pepper
spiralize the beets into medium noodles

heat 1 Tbsp oil in a large skillet.
saute the chicken breasts over medium heat in the oil turning a few times until no pink remains about 20 minutes
transfer to a plate and keep warm

add the chicken broth and wine to the pan and stir up any brown bits.
add the paprika,basil and allspice and bring to a boil

add the beets and cook over medium high heat 4-6 minute sor so until beets are tender
add the artichokes and olives to the ban and cook 1 minutes.
add the chicken and their juices to the pan and mix well